I know I always say that I don’t really go for chocolate, but that doesn’t mean it doesn’t have its time and place…it absolutely does. I was going to make something else last night, but it turned out that I only had a little over one stick of butter (butter never leaves the shopping list, my friends) so I switched to a brownie recipe I had just seen in the special edition issue of Martha Stewart Holiday Cookies. I knew I had some excellent double-dutch dark cocoa powder from King Arthur Flour in my pantry, and it was time to put it to good use.
I also was excited when I remembered that I had a special Mini Brownie Bundt Pan that my Nana picked up for me over the summer. I hadn’t tried it yet, but I knew I would love using it. It’s green! It makes brownies shaped like BUNDTS!
Also, the little dipped brownie Bundt center just begs to be filled with something. I went with a pinch of chopped walnuts, then covered the whole thing with garlands of melted white chocolate for garnish.
Garlands of garnish. I love alliteration.
Martha classified this recipe as “for hedonists” – meaning it was sure to be extra decadent, fudgy, and chocolatey.
And Martha is usually right about these things.
Adapted from Martha Stewart Holiday Cookies 2010
1/2 cups (1 stick) unsalted butter, softened and cut into pieces
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
8 oz. bittersweet or semisweet chocolate, in chips or chopped
1 1/4 cups sugar
3 large eggs
1 cup walnuts, coarsely chopped (optional)
- Preheat oven to 350 degrees and prepare pan. If you are using a fabulous brownie Bundt pan, just spray it with cooking spray. If not, then line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray or butter the parchment and set aside.
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
- Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water. Once melted and smooth, remove from heat and add sugar, stirring to combine. Add eggs and mix to combine. Stir in flour mixture and walnuts, and mix until just moistened. Transfer batter to pan.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. I kept an eye on the Bundts since I had no idea how long they would take, and it was around the same amount of time. Once done, cool on a wire rack for 30 minutes, then remove by lifting the parchment flaps and transferring to a large cutting board, or by gently loosening from the Bundt pan the way you would a muffin. I only had one top come off, and I ate it…so I wasn’t upset. Cut into squares and store in an airtight container at room temp for up to 3 days.
I brought mine into work today and they lasted around 20 minutes once I started visiting cubes.
And yes, they were delicious!
White Chocolate Garland Garnish
Like I said before, I added the pinch of walnuts and then made the garnish by melting a handful of leftover white chocolate morsels in bowl over simmering water along with a tablespoon or so of butter and 2 tablespoons of half and half. It took the morsels a long time to melt since they aren’t great quality (using a bar of good quality white chocolate is a much better way to go), but if you keep stirring it will eventually happen. Once smooth, I transferred the mixture to a zip top bag, strapped on an oven mitt (that stuff was HOT), snipped the corner of the bag, and drizzled away. It hardens almost instantly.
And finally, I am mad because I forgot to take photos of these with my good camera, so I had to use my old point and shoot. Very annoying. Sorry they kind of stink. 🙂